The Mediterranean Piadina is a tasty main dish typical of Romagna cuisine. Made with a base of flour and yeast, it is filled with mozzarella, grilled eggplants, and chopped parsley. Perfect to enjoy during hot summer days or as a light dish at any time of the year.
Sift the flour into a rather large bowl and add the salt and baking powder
Mix carefully and gradually add the lard and water
Quickly combine the ingredients using a fork initially and then your hands until you obtain a smooth and elastic dough
Next, divide the dough into 8 equal parts, forming small dough balls that you will roll out on a work surface with a rolling pin to obtain very thin discs
Separately, prepare the eggplants for the filling
Wash them, dry them with paper towels, slice them with the skin on, and grill them
Season them with plenty of olive oil, salt, and chopped parsley that you have previously rinsed under running water and dried with paper towels
Let them marinate for about 30 minutes
Meanwhile, in a well-heated non-stick pan, cook the piadinas on each side over medium heat for a few minutes, remove them from the pan, and fill them with the eggplants and sliced mozzarella
Fold them into a half-moon shape and serve them hot
Tip: to make the eggplants more flavorful, you can add a few cloves of garlic cut into small pieces and let them marinate
Pan
Bowl
Work Surface
Rolling Pin
Italia
| Energy (kcal) | 181.14 |
| Carbohydrates (g) | 22 |
| of which Sugars (g) | 1.42 |
| Fat (g) | 7.13 |
| of which Saturates (g) | 3.71 |
| Protein (g) | 7.95 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.37 |
